Blood metal analysis of plasmas from donors with and without SARS-CoV-2 using laser-induced breakdown spectroscopy and logistic regression.

Research on the correlation between metal levels in blood and Covid-19 infection has been conducted primarily by assessing how each individual blood metal is linked to different aspects of the disease using samples from donors with various levels of severity to Covid-19 infection. Using logistics regression on LIBS spectra of plasma samples collected pre- and post- Covid-19 pandemic from donors known to have developed various levels of antibodies to the SARS-Cov-2 virus, we show that relying on the levels of Na, K, and Mg together is more efficient at differentiating the two types of plasma samples than any single blood alone.

Enhancing biomarker detection sensitivity through tag-laser induced breakdown spectroscopy with NELIBS.

Nanoparticle-enhanced laser-induced breakdown spectroscopy and Tag-LIBS are two approaches that have been shown to significantly enhance LIBS sensitivity and specificity. In an effort to combine both of these approaches, we have initiated a study on the effect of the presence of Silver nanoparticle concentrations on Europium (Eu) and Ytterbium (Yb) LIBS signals. These elements are part of metal-loaded polymers conjugated to antibodies. We observe a signal enhancement of the emission lines of about 10 and 12 times for the Europium and Ytterbium lines. This study shows that Europium and Ytterbium are enhanced differently; Europium shows enhancement for both neutral and ionized species while the Ytterbium shows enhancement only for ionized species. Additionally, we found that NPs at 0.1 mg/mL and 0.05 mg/mL achieved maximum enhancement for Eu and Yb, respectively. Based on our findings, the temperature and electron density of Eu and Yb are not significantly different for NPs concentrations, but the total signal intensity is significantly higher for optimum NP concentrations for both Eu and Yb.

Determination of whey adulteration in milk powder by using laser induced breakdown spectroscopy.

A rapid and in situ method has been developed to detect and quantify adulterated milk powder through adding whey powder by using laser induced breakdown spectroscopy (LIBS). The methodology is based on elemental composition differences between milk and whey products. Milk powder, sweet and acid whey powders were produced as standard samples, and milk powder was adulterated with whey powders. Based on LIBS spectra of standard samples and commercial products, species was identified using principle component analysis (PCA) method, and discrimination rate of milk and whey powders was found as 80.5%. Calibration curves were obtained with partial least squares regression (PLS). Correlation coefficient (R(2)) and limit of detection (LOD) values were 0.981 and 1.55% for adulteration with sweet whey powder, and 0.985 and 0.55% for adulteration with acid whey powder, respectively. The results were found to be consistent with the data from inductively coupled plasma - mass spectrometer (ICP-MS) method.

Identification of meat species by using laser-induced breakdown spectroscopy.

The aim of the present study is to identify meat species by using laser-induced breakdown spectroscopy (LIBS). Elemental composition differences between meat species were used for meat identification. For this purpose, certain amounts of pork, beef and chicken were collected from different sources and prepared as pellet form for LIBS measurements. The obtained LIBS spectra were evaluated with some chemometric methods, and meat species were qualitatively discriminated with principal component analysis (PCA) method with 83.37% ratio. Pork-beef and chicken-beef meat mixtures were also analyzed with partial least square (PLS) method quantitatively. Determination coefficient (R(2)) and limit of detection (LOD) values were found as 0.994 and 4.4% for pork adulterated beef, and 0.999 and 2.0% for chicken adulterated beef, respectively. In the light of the findings, it was seen that LIBS can be a valuable tool for quality control measurements of meat as a routine method.

Analysis of bakery products by laser-induced breakdown spectroscopy.

In this study, we focused on the detection of Na in bakery products by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple method. LIBS experiments were performed to examine the Na at 589 nm to quantify NaCl. A series of standard bread sample pellets containing various concentrations of NaCl (0.025-3.5%) were used to construct the calibration curves and to determine the detection limits of the measurements. Calibration graphs were drawn to indicate functions of NaCl and Na concentrations, which showed good linearity in the range of 0.025-3.5% NaCl and 0.01-1.4% Na concentrations with correlation coefficients (R(2)) values greater than 0.98 and 0.96. The obtained detection limits for NaCl and Na were 175 and 69 ppm, respectively. Performed experimental studies showed that LIBS is a convenient method for commercial bakery products to quantify NaCl concentrations as a rapid and in situ technique.